Embark upon a gastronomic journey into America’s heart. Savor the culinary master touch of James Beard Award-winning Chef Joël Antunes in One Eleven where the finest available ingredients are meticulously prepared and offered in a contemporary Bistro style setting. Across the lobby is the Capital Bar & Grill, the city’s legendary “watering hole”. Directed by Chef Marc Guizol, the fare is decidedly “comfort food” in its devotion to regional sourcing and preferences. The Bar continues its tradition of hand-crafted cocktails complemented by a selection of craft beers and our Sommelier’s personally selected wines.

The celebrated Ted Ludwig Trio plays three nights a week, Thursday through Saturday.

In an age of celebrity chefs Joël Antunes prefers life out of the spotlight and in the kitchen. Since his early years learning from his grandmother, Joël was destined for a culinary career which eventually led him to five continents and the opportunity to work with a culinary “Who’s Who” including Bocuse, Troisgros, Meneau, Maximin and Duquesnoy in his native France. At The Normandie restaurant in The Mandarin Oriental, Bangkok he earned a nomination for the best restaurant in Asia. He opened his Michelin two-star restaurant, Les Saveurs, in London and was nominated best restaurant in the UK. He then moved to the United States where he was awarded a Mobil 5-Star rating at The Ritz Carlton Buckhead in Atlanta, followed by his James Beard awarded Joël’s, also in Atlanta.

Antunes draws on his tastes and experiences to incorporate a variety of international influences into his menu offerings. “If I do a very nice dish with a little bit of Japanese influence, people love it,” he said.

Marc Guizol stands apart from the typical classically trained chef. After following a storied culinary track from collaboration with Joel Antunes at Les Saveurs, his London-based Michelin Two-Star restaurant, to the legendary Ritz Carlton Naples Marc and his wife Caroline elected to take a different path. Foregoing the limelight of the celebrity cooking, the Guizols, both chefs by training, moved to Montana where they bought a farm and opened a restaurant practicing what has become known as farm-to-table cookery.

Fifteen years later came a call about the Capital Hotel from long-time friend, Joel. Marc joined to help manage the launch of One Eleven’s day-to-day operation and once stabilized he stepped forward to direct the Capital Bar & Grill where he saw a unique opportunity to produce exciting daily fare for his new friends and neighbors.